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Delmonico’s Crab Imperial

Serves 4

2 tsps olive oil

2 tbsps chopped green bell pepper

2 tbsps chopped red bell pepper

2 tbsps minced shallots

1 tsp minced garlic

1 cup mayonaisse

1 tbsp chopped parsley

1 1/2 tsps chopped tarragon

1/2 tsp salt

1/4 tsp white pepper

1 lb lump crabmeat

1/4 cup fine dry breadcrumbs

1/4 cup grated Parmesan

parsley for garnish

 

1. Pre-hrat oven to 350 degrees F. Lightly grease 4 ramekins or clam shells and place on a baking sheet. Set aside.

2. Heat the oil in a small skillet over medium heat. Add the green and red bell peppers as well as the shallots and cook until fragrant, about 30 seconds. Let cool slightly.

3. Combine the mayonaisse, bll pepper mixture, chopped parsley, tarragon, salt and white pepperin a medium bowl.Gently fold in the crabmeat, being careful not to break up the lumps. Divide equally between ramekins or shells. Sprinkle each with about 1 tbsp Parmesan and about 1 tbsp breadcrumbs. Put them back on a baking sheet and bake until hot and golden brown. 8–10 minutes.

4. Garnish with extra parsley and serve.

Delmonico’s Crab Imperial

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